What you need (serves two)
1lb salmon fillet, cooked rice, white wine/ cooking wine, coarse salt, vinegar, sugar, soy sauce, wasabi, and paper towels
What you do
Prepping the salmon for sashimi
- Scatter 1.5T coarse salt evenly over both sides of the salmon.
- Drizzle 2T white wine over the salmon.
- Place the fillet in the refrigerator for 20 mins.
- Rinse the salmon under cold running water and pat it dry with paper towels.
- Slice the salmon into pieces about ¼ inch thick.
- Arrange the slices on a plate, cover them, and refrigerate while preparing the sushi rice.
Making sushi rice
- In a small bowl, mix 2T vinegar, 1T sugar, and ½T fine salt until dissolved.
- Gradually add the sushi vinegar mixture to 200g cooked rice, mixing gently to coat the grains evenly. Avoid mashing the rice—use a slicing motion (such as drawing parallel lines through the rice).
Assembling the Salmon Sushi
- Wet your hands with water to prevent the rice from sticking.
- Take a small portion of rice and shape it into an oval (about 2 inches long, 1 inch wide, and slightly less than 1 inch high).
- Optionally, add a small amount of wasabi on top of the rice.
- Place a slice of salmon over the rice and gently press it down to secure it.
- Serve with soy sauce for dipping.
Lab notes
I thought making sushi would be such a hassle, but it turned out to be simpler than I expected! Plus, I think I can use the salmon for making poke or sashimi plate.
Category: Lab Notes